Note:These beautiful cherry tomatoes were grown and gifted to me by my friend Chato Purdy. The green beans were grown by Larry and Lina, a Filipino couple who sell their fresh produce at the Saturday Farmers Market, here on Molokai, in front of American Savings Bank. The fresh basil comes from my garden, or you can get it at Kumu Farms here on Molokai. Remember, freshness counts!For more side dish recipes, click here.

Feb 17, 2017

Black Wood Ear Mushrooms are enjoyed in China, Japan, Thailand, Indonesia, Malaysia, the Phillippines, in Europe and Hawaii. They are also called "Black Fungus" in English and mu er (木耳) in Chinese. Mu er literally means “wood ear” in Chinese. Wood Ears take their name from the fact that they grow on the sides of decaying trees. The broad, flat shape of the mushroom makes the tree look like it has ears.The Wood Ear Mushroom is considered a "Super Food". According to Chinese medicine practitioners, eating dried and cooked Wood Ear can have health benefits for people with high blood pressure or cancer, and can prevent coronary heart disease and arteriosclerosis. It may also be effective in reducing LDL cholesterol and aortic atherosclerotic plaque.

Available at Friendly Market on Molokai

Click on photos to view larger

They have a wonderful crunchy texture when cooked, unlike the average mushroom which has a spongy texture. They don't have a strong taste once cooked, instead, they tastes like whatever sauce it’s cooked with. In Chinese cooking, Wood Ear Mushrooms can be added to all sorts of dishes to add texture. It is one of the key ingredients in the famous moo shu pork. It’s often used in northern style noodles with gravy, and also commonly used in dumpling fillings, and soups like hot and sour soup.Dried Black Wood Ear Mushrooms are visually striking, and make a recipe really look, and taste special. To rehydrate the mushrooms, simply boil a pot of water, soak the dried mushrooms in hot water for about 30 minutes, drain, rinse and drain again and set aside, cover and refrigerate if you're cooking them the next day. You will notice that they will almost quadruple in size once rehydrated.

Black Fungus SaladTo Americans, eating fungus sounds gross, however mushrooms are fungus, so get over it. This is a Chinese dish, served as a side salad.

Method:
Peel and then cut young ginger into thin strips, set aside. Rinse and cut celery into strips 2 inches long. Cut or tear rehydrated fungus into bite-size pieces. Cook celery in boiling, salted water for 2-3 minutes. Remove and put into a bowl of iced water to stop the cooking. Mix all ingredients for seasonings in a small bowl. Add the celery, fungus, ginger and garlic to the bowl, and then toss the mixture until well combined. Refrigerate for 30 minutes. Serve sprinkled with sesame seeds. Makes 4 servings. Note: Adjust the seasonings to your taste.

Procedure:
Heat slightly salted water in a wok, enough to cover the fresh chow fun noodles. When it comes to a boil, add the noodles and cook 2 or 3 minutes. Drain noodles in a colander in the sink. Drizzle 1 tablespoon of canola oil over the top of the noodle and toss to prevent the noodles from sticking together. Set aside.

In the same wok, sear thinly sliced pork belly in a dry wok over medium high heat until golden brown on all sides.

Add the bell pepper and stir-fry for a couple of minutes.

Add the soy sauce, black bean sauce, garlic and mushrooms. Stir-fry for about 5 minutes to blend all the flavors.

Feb 14, 2017

In the United States, the Bloody Mary is a common "Hair of the dog" drink, reputed by some to cure hangovers due to its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in the morning and early afternoon, especially with brunch.

The origin of the name Bloody Mary is unknown, however the story that I like is that of a waitress named Mary who worked at a Chicago bar called the "Bucket of Blood "named it. But nobody really knows for sure.

I have had many versions of this popular drink, with and without alcohol. Actually I think the bloody mary stands on its own without alcohol. It's only natural to add local ingredients to this luau drink if you live in Hawaii. Things like Tahitian lime juice, local sushi grade ahi tuna, speared on a bamboo stick with a couple of slices of pickled ginger between it and a large Kauai cooked shrimp. Topped off with a coating of Furikake on the rim of the glasses.

2 large cooked and peeled Hawaii shrimp, speared on the same bamboo swizzle sticks

Dried dill

Spicy Kimchee Sauce

Procedure:
Rub a fresh lime wedge around the rim of 2 tall glasses. Sprinkle the Furikake on a small plate. Turn the glasses over and rub the rim of the glasses into the Furikake to coat the rim. Carefully fill the glasses with ice cubes. Combine remaining ingredients in a large jar or pitcher, stir, or shake, and pour over the ice. Garnish with the celery ribs, tuna, pickled ginger slices, and shrimp. Sprinkle with dill. Serve at once.

Makes 2 servings.

Note: Add a splash of your favorite vodka if you must, but it's really not necessary!

*Nori Komi Furikake is made up mostly of roasted sesame seeds, dried nori seaweed, and other seasonings, found locally on Moloka'i at Friendly Market, in the Asian section.

*Tabasco sauce is traditional, but try a splash of Momoya Kimchee Spicy Chili Sauce instead. Available at Friendly Market on Moloka'i or in the Asian section of most grocery stores.

Feb 10, 2017

Beets are as popular in Hawaii as anywhere else, but the difference is that we can get them year-round because of our tropical weather. They are so beautiful and really good for you. Beets are considered a superfood because of its health benefits. Beets not only lower blood pressure by helping improve blood flow, but increase a person's stamina and energy. They're packed with fiber, vitamins A, B & C, magnesium, and iron. Including beetroot in your diet can protect you from many things like hypertension, possibly Alzheimer’s, cholesterol and even dementia. Pregnant women are encouraged to include beetroots in their diet as it is a rich source of folate and iron. Beets have shown to reduce the risk of heart disease. As beets are rich in sugar, they can even act as a high-energy snack. Beet’s richness in beta carotene helps combat anemia, especially for people who do not eat meat. Beets’ color pigment has also shown signs of fighting cancer cells. In research studies, beets have also shown to fight stomach cancer cells. It contains fiber and iron and lots of antioxidants. So if you are vegetarian you should include some amount beetroot in your diet. If you are a diabetic patient, check out this site.Beet tops are also good for you. The greens of beets are very high in lutein and zeaxanthin which are good for eye health. They are a great source of Vitamin A and Vitamin K. They also have natural fiber which helps keep you full longer, and help with digestive health. For more information about beets, check out this great site, or for a delicious recipe for Beet Green & Mushroom Frittata, click here.

Procedure:
Heat the oven to 375˚F. Lay a large sheet of aluminum foil on a baking sheet. Scrub the trimmed beets and lay them on one end of the foil. Sprinkle with 1 tablespoon of oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.

While the beets are still warm, peel them by pressing against the sides of the beets with your thumb, which loosens the skins, slice each beetroot into 4 wedges. Add the wedges to a serving bowl as you go.

Whisk together the mustard, minced garlic, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons of oil, until the dressing is emulsified.

Pour the dressing over the beets. Sprinkle in the thinly sliced beet leaves. Season generously with pepper. Toss well, then taste and adjust seasoning. Let sit for at least 20 minutes before serving with chopped or sliced hard cooked egg.

Feb 3, 2017

Hawaii is in love with mac salad. My guess is that this salad's origin is rooted in Europe, along with potato salad, brought here in the early 20th century by pineapple plantation managers, who were mainly of European descent.

Hawaiian potato-mac salad is usually served with most local plate lunches, and is loaded with mayonnaise. I have tasted many variations of this salad in the last 15 years, but the common denominator is mayonnaise.

It's easy to make mac salad, but it's the 'mayonnaise-laden' part that bothers me. Face it, most of us could stand to loose some weight. I don't think you want to hear this, but the fact is that one tablespoon of regular mayonnaise has about 100 calories, and 80 milligrams of sodium. This is not a healthy condiment folks! It gets worse, click on this site to learn the truth about mayonnaise.

The recipe below is loaded with good things, minus the mayo. Give it a try, I think you will like it.

Pasta-Chicken Salad with Mustard DressingI use chicken thighs in this recipe instead of chicken breasts. Chicken thighs have a lot more flavor, however if you would rather use the breasts... go for it. I also use bow-tie pasta (farfalle) instead of elbow pasta because it looks so festive.

This recipe is all about flavor, for example I roast a red bell pepper over a burner on my stovetop, cool, and remove the burnt skin and seeds, then chop it up, click here for more info on fire-roasted red bell peppers. Feta cheese is loaded with flavor, but you could use parmesan if you prefer. Finally the mustard dressing takes this salad over the top, enjoy!

Procedure:
Bring a large pot of salted water to a boil. Add the pasta and cook for about 12 minutes, or until al dente. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and gently toss to coat.

When ready to serve, whisk together the mustard dressing; pour it over the chilled salad and gently toss again. Sprinkle the remaining feta cheese over the top. Taste and adjust the seasoning if necessary. Serve in lettuce cups.

CHEF JAMES TEMPLE

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,345. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.

After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS: "COOKING ON MOLOKA'I"

Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

"TROPICAL COOKING"

Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

VISIT MY FINE ART AMERICA WEBSITE, CLICK ON IMAGE BELOW

CREATIONS BY KIMBERLY

Creations by Kimberly is my wife's company. She specializes in wholesale custom pillow cases, placemats, aprons, tote bags, etc., all in beautiful tropical fabrics. Kimberly's products are sold in retail outlets on most of Hawaii's islands. Click on the logo above to visit her website and see her products.